Read by QxMD icon Read


Alejandra Bermúdez-Oria, Guillermo Rodríguez-Gutiérrez, Blanca Vioque, Fátima Rubio-Senent, Juan Fernández-Bolaños
This study describes the development of a composite edible film based on pectin and fish skin protein capable of protecting food from microbial attack and oxidative degradation. The film was prepared with glycerol as plasticizer and the antioxidant and antimicrobial phenolic compounds hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG), extracted from olive fruit, as active agents. The influence of the concentration of plasticizer and active HT/DHPG on the mechanical and functional properties of the films was investigated, with values of water vapor permeability (WVP) between 0...
December 15, 2017: Carbohydrate Polymers
M Antonia Álvarez-Fernández, E Fernández-Cruz, E Cantos-Villar, Ana M Troncoso, M Carmen García-Parrilla
Hydroxytyrosol (HT) is a phenolic compound of recognized bioactivity that has been described in wines but little is known about its origin. This work demonstrates that yeast involved in wine making, i.e. Saccharomyces cerevisiae strains and the non-Saccharomyces Torulaspora delbrueckii, can synthesise HT, as this compound was identified in the intracellular media of three strains by means of a developed and validated UHPLC-HRMS method with LOQ and LOD of 0.108 and 0.035ngmL(-1) respectively. Controlled fermentations were performed with different varieties of grapes (Corredera, Moscatel, Chardonnay, Palomino fino, Sauvignon Blanc, Vijiriega, and Tempranillo) and synthetic must...
March 1, 2018: Food Chemistry
Yong Cheng, Zhiwei Qu, Ximeng Fu, Qi Jiang, Jianfeng Fei
A variety of pulsed electromagnetic fields (PEMFs) have been experimentally and clinically used in an effort to promote wound healing, although the mechanisms involved remain unknown. The aim of the present study was to investigate the action of a novel protocol of co‑treatment with PEMFs and hydroxytyrosol (HTY) on the proliferation and differentiation potential of human umbilical vein endothelial cells (HUVECs). The HUVECs were assigned randomly into three groups: Control, PEMF‑treated and PEMF + HT‑treated...
October 3, 2017: Molecular Medicine Reports
Priscilla Azambuja Lopes de Souza, Aline Marcadenti, Vera Lúcia Portal
Coronary artery disease (CAD) is responsible for more than 7 million deaths worldwide. In the early stages of the development of atherosclerotic plaques, cardiovascular risk factors stimulate vascular endothelial cells, initiating an inflammatory process, fundamental in the pathogenesis of CAD. The inclusion of potentially cardioprotective foods, such as olive oil, to the diet, may aid in the control of these risk factors, and in the reduction of cytokines and inflammatory markers. The present review aims to address the interaction between phenolic compounds present in olive oil, and inflammation, in the prevention and treatment of CAD...
September 30, 2017: Nutrients
Luciano Negri, Renzo Benaglia, Emanuela Monti, Emanuela Morenghi, Alessandro Pizzocaro, Paolo E Levi Setti
BACKGROUND: antioxidants supplementation improves sperm quality, but few trials have analyzed the effects on sperm DNA fragmentation (SDF). This study compares the effectiveness of SOD-based antioxidant supplementation plus hydroxytyrosol and carnosol in reducing SDF with other antioxidants without SOD, hydroxytyrosol, and carnosol. MATERIALS AND METHODS: men with high SDF at baseline were selected in our clinical database. The patients taken into account had a 2-month control...
October 3, 2017: Archivio Italiano di Urologia, Andrologia
G Presti, V Guarrasi, E Gulotta, F Provenzano, A Provenzano, S Giuliano, M Monfreda, M R Mangione, R Passantino, P L San Biagio, M A Costa, D Giacomazza
When compared with other edible vegetable oils, the extra virgin olive oil (EVOO) exhibits excellent nutritional properties due to the presence of biophenolic compounds. Although they constitute only a very small amount of the unsaponifiable fraction of EVOO, biophenols strongly contribute to the sensorial properties of this precious food conferring it, for example, the bitter or pungent taste. Furthermore, it has been found that biophenols possess beneficial effects against many human pathologies such as oxidative stress, inflammation, cardiovascular diseases, cancer and aging-related illness...
November 2017: Biophysical Chemistry
Sonda Ammar, Hasim Kelebek, Akram Zribi, Mounir Abichou, Serkan Selli, Mohamed Bouaziz
The aim of the present research is to evaluate the chemical characterization of main compounds from Tunisian monocultivar extra virgin olive oil (EVOO) ('Chemlali', 'Chétoui', 'Zalmati' and 'crossbreeding Chemlali by Zalmati') extracted after the addition of different amounts (0% and 3%) of olive leaves. As expected for extra virgin olive oil, the main sterols found in all analyzed samples were β-sitosterol, ∆-5-avenasterol, campesterol and clerosterol. Stigmasterol, 24-methylene-cholesterol, cholesterol, campestanol, sitostanol, ∆-7-stigmastenol, ∆-5,24-stigmastadienol, and ∆-7-avenasterol were also found in all samples, but in lower amounts...
October 2017: Food Research International
Yundong Xie, Yanhong Xu, Zizhang Chen, Wenfang Lu, Na Li, Qiutang Wang, Lihua Shao, Yiping Li, Guangde Yang, Xiaoli Bian
Dyslipidemia, oxidative stress and inflammation are major risky factors involved in the pathophysiology of type 2 diabetes mellitus and atherosclerosis. Multifunctional intervene is more meaningful. The aim of this study was to evaluate the multifunctional effects of two new compounds, combination of fenofibric acid (FA) with tyrosol (T) or hydroxytyrosol (HT). Compared with fenofibrate (FF), FF-HT exhibited excellent antioxidant capacities in vitro and much improved hypolipidemia, reducing plasma triglyceride (TG), total cholesterol (TC), and malonaldehyde (MDA) by 76%, 54%, and 28%, while FF-T decreased the plasma parameters by 16%, 10%, and 20% in hyperlipidemic mice induced by Triton WR 1339...
September 25, 2017: Biomedicine & Pharmacotherapy, Biomédecine & Pharmacothérapie
Mercedes Becerra-Herrera, Alberto Vélez-Martín, Adrián Ramos-Merchante, Pablo Richter, Rafael Beltrán, Ana Sayago
Changes in phenolic profiles and color parameters can help to differentiate between extra virgin olive oils (EVOOs) with protected designation of origin (PDO). Phenolic profile characterization and CIELAB parameters determination of 9 PDO EVOOs from Spain were developed. Both properties of EVOOs are very relevant to their commercialization and increase the product value. The Serrana de Espadán olive cultivar was characterized for the first time and showed the highest pinoresinol concentrations and clarities in these olive oils, which are important values for the product image...
February 15, 2018: Food Chemistry
Javier Marhuenda, Sonia Medina, Pedro Martínez-Hernández, Simon Arina, Pilar Zafrilla, Juana Mulero, Camille Oger, Jean-Marie Galano, Thierry Durand, Antonio Solana, Federico Ferreres, Juan José López-García, Angel Gil-Izquierdo
Oxylipins are lipid mediators involved in the physiopathology of all organs. Moreover, isoprostanes have been established as general and reliable in vivo oxidative stress biomarkers. Red wine has proved to exert several benefits through the maintenance of the oxidative balance of the organism. Antiradical scavenging capacity has been mainly attributed to polyphenols. However, melatonin and hydroxytyrosol should be taken into account as potent antiradical agents. The present research aimed to clarify the situation of enzymatic and oxidative injury and eicosanoid urinary excretion related to the intake of three kinds of red wines and their primary musts...
September 28, 2017: Food & Function
Antonella De Leonardis, Vincenzo Macciola, Massimo Iorizzo, Silvia Jane Lombardi, Francesco Lopez, Emanuele Marconi
In this work, an effective and simple approach for vinegar production from olive oil press-mill wastewaters (OMW) is presented. Effects of sterilization and yeast presence on the acetic acid production were investigated. Sugar addition and inoculum of selected yeast starter have been crucial for a satisfactory acidification. In the obtained olive vinegar, the pH and total acidity were 2.92 and 5.6%, respectively. A considerable high level of ash (2%) and total phenols (3600mg/L as GAE) characterized olive vinegar, in comparison with samples of apple, wine and balsamic commercial vinegars...
February 1, 2018: Food Chemistry
María Freire, Ricard Bou, Susana Cofrades, Francisco Jiménez-Colmenero
A study was carried out to analyse the technological characteristics and microbiological content of gelled double emulsions (GDE) formulated with perilla oil (as lipid phase and source of n-3 fatty acids) combined or not with hydroxytyrosol (Hyt) (in the inner aqueous phase) over 30days storage at 4°C. Both the control sample without Hyt (GDE-C) and the sample containing Hyt (GDE-Hyt) had an appropriate whitish solid-like structure with rheological (elastic and viscous moduli, and phase angle) and textural (hardness and chewiness) properties of strong gels...
October 2017: Food Research International
Francesca Oliviero, Anna Scanu, Yessica Zamudio-Cuevas, Leonardo Punzi, Paolo Spinella
Polyphenols have been extensively investigated with regard to their antioxidant, anti-inflammatory, and immunomodulant properties in many inflammatory chronic conditions. The aim of this review is to summarise how these compounds can modulate the inflammatory pathways which characterise the most prevalent arthropathies including osteoarthritis, rheumatoid arthritis and crystal-induced arthritis. Among polyphenols, epigallocatechin gallate, carnosol, hydroxytyrosol, curcumin, resveratrol, kaempferol and genistein have been the most widely investigated in arthritis...
September 8, 2017: Journal of the Science of Food and Agriculture
Milena Rizzo, Domenica Ventrice, Francesca Giannetto, Salvatore Cirinnà, Natale Alfredo Santagati, Antonio Procopio, Vincenzo Mollace, Carolina Muscoli
OBJECTIVES: The purpose of this study was the evaluation of the antioxidant activity of natural and semisynthetic polyphenol derivatives from Olea europea L., by assessing malondialdehyde (MDA), an important marker of oxidative stress. METHODS: Polyphenol as hydroxytyrosol, oleuropein, oleuropein aglycone as mix of four tautomeric forms and their respective acetyl-derivatives were obtained from olive leaves using semisynthetic protocols. These compounds were administered intraperitoneally to Wistar rats treated with paraquat, an herbicide which is able to cause oxidative stress after central administration...
September 6, 2017: Journal of Pharmacy and Pharmacology
Majdouline Belaqziz, Shiau Pin Tan, Abdelilah El-Abbassi, Hajar Kiai, Abdellatif Hafidi, Orla O'Donovan, Peter McLoughlin
Olive processing wastewaters (OPW), namely olive mill wastewater (OMW) and table-olive wastewaters (TOW) were evaluated for their antibacterial activity against five Gram-positive and two Gram-negative bacteria using the standard disc diffusion and thin layer chromatography (TLC)-bioautography assays. Disc diffusion screening and bioautography of OMW were compared to the phenolic extracts of table-olive brines. Positive activity against S. aureus was demonstrated. The optimization of chromatographic separation revealed that hexane/acetone in the ratio of 4:6 was the most effective for phenolic compounds separation...
2017: PloS One
Carmela Colica, Laura Di Renzo, Domenico Trombetta, Antonella Smeriglio, Sergio Bernardini, Giorgia Cioccoloni, Renata Costa de Miranda, Paola Gualtieri, Paola Sinibaldi Salimei, Antonino De Lorenzo
Hydroxytyrosol (HT) plays a significant role in cardiovascular disease (CVD) protection, and its metabolites are able to protect from the endothelial dysfunction commonly present in atherosclerosis. This randomized double-blinded, placebo-controlled crossover trial determined the effect in healthy volunteers of two gastroresistant capsules containing 15 mg/day of HT, for a 3-week period (HTT). Evaluation of nutritional status, serum metabolites, oxidative stress biomarkers, and gene expression of 9 genes related to oxidative stress, inflammation, and CVDs was performed...
2017: Oxidative Medicine and Cellular Longevity
Ling Wu, Paul Velander, Dongmin Liu, Bin Xu
Oleuropein, a natural product derived from olive leaves, has reported anti-diabetic functions. However, detailed molecular mechanisms for how it affects β-cell functions remain poorly understood. Here, we present evidence that oleuropein promotes glucose-stimulated insulin secretion (GSIS) in β-cells. The effect is dose-dependent and stimulates the ERK/MAPK signaling pathway. We further demonstrated that oleuropein inhibits the cytotoxicity induced by amylin amyloids, a hallmark feature of type 2 diabetes...
September 26, 2017: Biochemistry
Gessica Serra, Monica Deiana, Jeremy P E Spencer, Giulia Corona
SCOPE: The aim of the present study was to investigate the ability of extra virgin olive oil (EVOO) polyphenols to counteract the pro-inflammatory effects induced by dietary and endogenous oxysterols in ex-vivo immune cells. METHODS AND RESULTS: Peripheral blood mononuclear cells (PBMCs), separated from the whole blood of healthy donors, were utilised and were stimulated with an oxysterols mixture, in the presence of physiologically relevant concentrations of the EVOO polyphenols, hydroxytyrosol (HT), tyrosol (TYR) and homovanillic alcohol (HVA)...
August 16, 2017: Molecular Nutrition & Food Research
Manuel Brenes, Concepción Romero, Pedro García-García
The development of a method for darkening black ripe olives during the washing step with a single NaOH treatment and preservation liquid was studied. Olives of the Hojiblanca cultivar were darkened at pilot plant scale, packed, sterilized, and analyzed after 2 mo of storage at ambient temperature. It was found that the use of a mixture of preservation liquid:water at a ratio of 1:1 during the first washing gave rise to darker olives with slightly better firmness and no effect on sensory quality. However, care must be taken with the concentration of acetic acid in the preservation solution, as a content of this organic acid higher than 25 g/L can cause adverse effects on olive color due to the low pH that can be reached in the flesh of the fruit...
August 10, 2017: Journal of Food Science
Weirong Wang, Ting Jing, Xiaofeng Yang, Yanhao He, Bo Wang, Yunfang Xiao, Chenxu Shang, Jiye Zhang, Rong Lin
Hydroxytyrosol (HT), a phenolic compound in olive oil, exerts anti-inflammatory effect in cardiovascular diseases. Recent studies found that autophagy was a therapeutic target of diseases. However, the effect of HT on autophagy in vascular adventitial fibroblasts (VAFs) remains unknown. Thus, in this study, we aimed to determine the effect of HT on cell autophagy and related signaling pathway, and whether HT regulates the inflammatory response through autophagy in VAFs. Our results showed that HT promoted cell autophagy by increasing the conversion of LC3 and Beclin1 expression and the autophagic flux in VAFs stimulated with TNF-α...
August 3, 2017: Canadian Journal of Physiology and Pharmacology
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"